How long cook jasmine rice

If you're using another brand of electric pressure cooker, be sure to refer to the manufacturer's instructions. Cooking times may vary depending on the manufacturer, so be sure to refer to your device's instructions.

According to Instant Pot , a ratio should be used no matter what type of rice you're cooking. Because the Instant Pot seals in the pressure, less water is lost to evaporation. For Instant Pot brand cookers, use 1 cup of water for every 1 cup of rice. For all other electric pressure cookers, refer to the instruction manual.

Dry jasmine rice should be stored in an airtight container in a cool, dry place. Once cooked, store jasmine rice in the fridge for three to five days, or freeze for up to six months. Refer to our guide on storing and reheating rice for further instruction. How to Cook Jasmine Rice. By Melanie Fincher January 11, Pin FB Share. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. Mine always turns out too sticky!

Question though? Do I add salt and some butter to the water when i cook it? If I asked this before? I forgot the answer! I made this rice and I had to come back to say how great it turned out! I was taught by my ex-in laws who are Laotian and they taught me to add to much water!

Thanks so much! Omg I struggled 3 times before I read your recipe. Always sucky and clumpy. I love all your recipes. Especially the epic Chinese stir fry Sauce. First time that my Jasmine rice came out perfect. It went great with your honey garlic chicken. I just gave it a try cooked rice your way and even though it got burnt a little at the bottom of the pot the overall rice turned out great!! I just need to perfect it. So simple and easy and tasty.

Thank you so much for sharing this recipe. Cooking jasmine rice is one of those seemingly simple tasks that is actually pretty difficult to master, even for some professional cooks.

One of the big problems people encounter is rice stuck to the bottom of the pot. To release it, all you have to do is remove the pot from the stove, and let it rest, covered, for 5 minutes.

The starchy grains will magically release from the bottom for a perfectly cooked batch of jasmine rice. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. Do not lift the lid or stir! Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve. If you need a tip on how to use your newly mastered jasmine rice cooking skill, one of our favorite jasmine rice recipes incorporates fresh-herb salmon. And for more rice insight, here's how to cook white rice that's perfectly fluffy every time.

Cook rice on low heat for even doneness, and to give yourself a bigger margin of error. With high heat, the exterior of the grains can overcook by the time the inside is cooked through. It can also cause too much water evaporation, if your pot doesn't have a tight-fitting lid.

Place rice in a large bowl and cover by 2 inches with cool water. Using your hands, vigorously swish rice in the water until water turns cloudy, about 30 seconds. Using a fine-mesh strainer, drain the rice, discarding the cloudy soaking water. Refill the bowl with cool water, and repeat rinsing and draining process. If cooking rice in a saucepan with a glass lid, bring to a simmer, covered, over low heat, and cook until rice is tender and no water remains in saucepan, about 20 minutes.

Alternatively, bring to a simmer, uncovered, over medium-high heat, then cover and reduce heat to low, and cook until rice is tender and no water remains in saucepan, about 20 minutes. If the bottom is dry, but the rice still looks a bit wet, remove saucepan from heat and let rice rest, covered, until lingering moisture has been absorbed by rice, 5 to 10 minutes. Taste, and if you prefer a softer texture, sprinkle 2 tablespoons 30ml water over rice, cover, and cook over low heat, checking occasionally to make sure rice at bottom of saucepan doesn't scorch, until it reaches preferred level of doneness, 5 to 10 minutes longer.

Once rice is cooked, fluff gently with a rubber spatula or fork to separate grains, and cover to keep warm until serving. Leftover rice can be refrigerated in an airtight container for up to 1 week. Fine-mesh strainer , saucepan with lid. I regularly use Kirkland Signature Thai jasmine rice from Costco. Cooked jasmine rice is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 1 week.

Reheat in the microwave, covered, until steaming hot. Actively scan device characteristics for identification. Use precise geolocation data.